About Israel

Very early in the history of the humanity, the men of this region of the world had intuition to make ferment the grapes.

Helping climate, grapevine grows to it in the wild state everywhere. In biblical time, they used the wine as breuvage to quench thirst. It was blended in aromatic herbes, of some pepper and some honey to be able to keep.

In the course of the centuries, wine production declined till the end of the XIXth century. In 1880, the German templars planted a very important quantity of grapevines in the region of Carmel. Shortly afterwards, at the instigation of French, the baron Edmund de Rothschild, viticulture been able to develop in Shomrom (Samarie), next to coastal region on calcareous, sandy and ferruginous soil, as well as in Galileo, north of the country.

In 1948, after the foundation of the State of Israel, immigrants and capitals rushed and viticulture knew a new development. Nowadays, about 3000 hectares of grapevines are in production. Another 20 years ago, Israeli wines had only a sacramental use predominantly to answer at the request of Kosher wine.

A wine resurgence intervened in the region of Golan (very good lands of volcanic soil), in Galileo, in High - Judaea, in the coastal region of Samson (Shimshon) and in Néguev. The country counts around thirty vineyards nowadays producing wines of international class. The most appreciating are red wines. They come from Cabernet-sauvignon, from merlot, of syrah or from Cabernet-franc.